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CLASSIC CULINARY ARTS WITH FRONT OF HOUSE TRAINING
OVERVIEW
| CURRICULUM | START DATES+TUITION | SPECIAL PRICING
APPLY NOW
CLASSIC PASTRY ARTS WITH FRONT OF HOUSE TRAINING
OVERVIEW
| CURRICULUM | START DATES+TUITION | SPECIAL PRICING
APPLY NOW
overview
There’s an exciting new course option for students interested in our Career Programs: Classic Culinary or Classic Pastry Arts PLUS Front of House Training. Only here at The FCI can our proven hands-on Total ImmersionSM training method teach you the key skills of both back- and front-of-house positions. It’s a unique real-world experience that brings your culinary or pastry education full circle.
Take your learning out of the kitchen and into the restaurant.
L’Ecole, The FCI’s award-winning restaurant (and a favorite of both the Zagat® and Michelin® guides), is the perfect place to train in front-of-house operations like management, serving, and a number of other roles that greatly impact a guest’s dining experience. You’ll learn alongside our team of service industry veterans, giving you real-world experience to supplement your hands-on lessons. What's more, after working in L’Ecole’s fast-paced, exhilarating environment, you’ll have confidence and a set of valuable skills that round out your culinary education.
When you graduate, you will stand apart from the competition.
Only at The FCI do you have the opportunity to gain this much experience and confidence before earning your Grand Diplôme. Completing Classic Culinary or Classic Pastry Arts with Front of House Training will allow you to succeed in positions of all kinds in your future career.
| Did you know? Front of House Training adds enough class hours to our evening programs to meet international student visa requirements. This is only one of the reasons why The FCI is the best option for international students looking to study in the U.S. Click here to learn more about International Student visa requirements. |
curriculum
These specialized Front of House units teach you the service skills you need to thrive in any restaurant or establishment, anywhere in the world. You won’t just learn how to properly serve wine and take a reservation, you’ll learn how to maintain relationships with both guests and staff while making it all appear effortless.
From runner to server to bartender to maître d’hôtel, each unit's unique curriculum builds on the next. Ultimately, you'll have the knowledge you need to be perfectly positioned to strike out into the industry, with a feeling of confidence that you can only get from studying at The FCI and a diverse, comprehensive portfolio of skills that will increase your chances for success in a competitive job market.
Find out more today. Call 888.FCI.CHEF to speak to an Admission representative or send us an email.
Support Staff
In the first unit of instruction, you’ll be introduced to table service, dining room service, and the differences in responsibilities between front-of-house (dining room) and back-of-house (kitchen) positions. You’ll be exposed to the foundations from which each of the later units draw, such as station set-up, side work, and proper sanitation.
Skills Acquired
- Clearing and resetting tables using accepted industry standards
- Water service
- Bread service
- Station setup and side work
- Personal hygiene and sanitation skills for restaurants
Runner
A runner is the backbone of the service industry, assisting everyone from servers to bartenders. You will learn the position’s responsibilities, like clearing tables, dropping off orders, and anticipating the needs of both your servers and your guests. What's more, you'll be able to execute all of these skills against the most stringent industry standards.
Skills Acquired
- Kitchen and tableside etiquette
- Food knowledge and learning the menu
- Serving food according to industry standards
- Learn the proper timing for a superior dining experience
- Station setup and side work
- Sanitation and proper food handling
Server
In this unit, you'll learn how to deliver top-notch service and the skills to navigate the challenges of serving in a fine-dining environment. Additionally, you'll learn the Point-of-Sale (POS) system, a crucial tool that is essential to understand to successfully to work in a restaurant.
Skills Acquired
- Increasing familiarity with the menu
- Selling dishes and taking orders
- Enhancing the guest experience with gracious hospitality
- Basic beverage knowledge
- Using the Point-of-Sale (POS) system
- Interacting with the kitchen
- Station setup and side work
- Sanitation and proper food handling
Bar
Here you'll learn there’s more to tending a bar than knowing cocktail recipes. You’ll practice mixed and espresso drinks, as well as the important prep work that is necessary for operating a smooth and successful bar.
Skills Acquired
- Inventory
- Espresso drinks
- Bar etiquette
- Taking orders
- Enhancing the guest experience with gracious hospitality
- Station setup and side work
- Sanitation and proper food handling
Maître D’
The embodiment of a restaurant’s first impression, the maître d' takes reservations, greets and seats guests, and more. In this integral position, you are one of the most important faces in the restaurant, and as such, this unit covers the skills that make for an excellent host. The key concepts of this unit will be applied against sophisticated restaurant management techniques you’ll learn in the final unit.
Skills Acquired
- Phone etiquette
- Using the OpenTable system
- Front door hospitality
- Understanding dining room capacity and kitchen output for maximum profitability
- Station setup and side work
- Sanitation and proper food handling
Management
The restaurant manager looks at the big picture but also has a handle on all the inner workings of a restaurant. The combination of these skills is vital to keeping everything running smoothly. In addition to practicing all of your learned skills, you’ll learn to handle common issues with staff and guests, gain knowledge of basic payroll and scheduling functions, and understand the purchasing and ordering operations that keep restaurants running smoothly.
Skills Acquired
- Handling customer issues
- Supporting staff on the floor
- Administrative functions
- Payroll
- Scheduling
- Vendor relationships
start dates + tuition
The Front of House Training program is offered with a limited number of Evening Classic Culinary Arts and Classic Pastry Arts programs.
Hours for the culinary or pastry portion of the program are listed below. We will work with you to develop your individual Front of House training schedule. Please note, due to space limitations your seat is not secured until confirmed by your Admission representative.
Classic Culinary Arts with Front of House Training
Evening Schedule
Monday, Wednesday & Friday, 5:45pm–10:45pm + Front of House Training
Contact your Admission Representative for the next available class date.
Classic Culinary Arts with Front of House Training
Evening Schedule
Tuesday, Thursday & Saturday, 5:45pm–10:45pm + Front of House Training
| Start |
End |
Price |
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| April 15, 2010 |
January 27, 2011 |
$40,200 |
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